Canned Sardines in Spicy Tomato Sauce

Ingredients

• 2 cans Canned Sardines in Olive Oil (4 oz (120 g) each, drained)
• 3 tablespoons Olive Oil (reserved oil from the sardines)
• 1 small Small Onion (finely chopped, about 60 g (1/3 cup))
• 4 cloves Garlic Cloves (roughly chopped)
• 1 teaspoon Hot Smoked Spanish Paprika (adds spicy kick)
• 0.5 teaspoon Sweet Smoked Spanish Paprika (adds sweet depth)
• 0.5 cup Dry White Wine (optional; can substitute with broth and lemon juice)
• 1 can Tomato Sauce (Passata) (15 oz (425 g), smooth)
• 2 tablespoons Fresh Parsley (chopped, plus extra for garnish)
• to taste Sea Salt (adjust seasoning)
• to taste Freshly Cracked Black Pepper (adjust seasoning)
• 1 slice Lemon (for garnish)
• pinch Sugar (optional, to balance acidity)

Instructions

1. Drain Sardines

   Place a fine mesh sieve over a bowl and gently pour the two cans of sardines in olive oil into the sieve. Let the oil drain, then gently shake the sieve to remove excess oil without breaking the fish.

   Time: PT2M

2. Chop Onion and Garlic

   Finely chop one small onion (about 60 g) to 1/3 cup and roughly chop four large garlic cloves.

   Time: PT3M

3. Sauté Onion and Garlic

   Heat the fry pan over medium heat, add the 3 Tbsp of reserved olive oil, then add the chopped onion and garlic. Stir continuously for 3–4 minutes until the onion is translucent and the garlic fragrant.

   Time: PT4M

   Temperature: medium

4. Add Paprika

   Sprinkle 1 tsp hot smoked Spanish paprika and ½ tsp sweet smoked Spanish paprika over the aromatics, stirring quickly to coat.

   Time: PT1M

5. Deglaze with White Wine

   Pour in ½ cup dry white wine (or broth) and stir, letting it simmer for 2–3 minutes until the alcohol evaporates.

   Time: PT3M

   Temperature: medium

6. Add Tomato Sauce

   Stir in the 15‑oz can of tomato sauce, 2 Tbsp chopped fresh parsley, and season with sea salt and freshly cracked black pepper. Taste and, if too acidic, add a pinch of sugar, baking soda, or ground cinnamon.

   Time: PT2M

7. Add Sardines

   Gently lay the drained sardines in a single layer on top of the sauce, being careful not to break them. Reduce heat to low‑medium and let the dish simmer for 5–10 minutes so flavors meld.

   Time: PT8M

   Temperature: low-medium

8. Plate and Garnish

   Transfer the sauce to a serving dish, top with a few whole sardines, garnish with lemon wedges and extra chopped parsley. Serve with crusty baguette.

   Time: PT2M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

10 g

Fat

32 g

Fiber

2 g

Ingredient Substitutions

• Instead of Canned Sardines in Olive Oil: canned mackerel in olive oil, canned tuna in olive oil
• Instead of Olive Oil: extra‑virgin olive oil
• Instead of Small Onion: shallot
• Instead of Garlic Cloves: garlic powder (½ tsp)
• Instead of Hot Smoked Spanish Paprika: regular smoked paprika + pinch cayenne
• Instead of Sweet Smoked Spanish Paprika: regular sweet paprika
• Instead of Dry White Wine: vegetable broth
• Instead of Tomato Sauce (Passata): crushed tomatoes
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Sea Salt: kosher salt
• Instead of Freshly Cracked Black Pepper: white pepper
• Instead of Lemon: lime
• Instead of Sugar: honey

Equipment Needed

• Fine Mesh Sieve
• Bowl
• Fry Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Serving Dish

Critical Steps — Do Not Skip

• Drain the sardines gently to keep them whole.
• Sauté onion and garlic without browning.
• Add sardines carefully and simmer without breaking them.

Chef Tips from the Video

• Use high‑quality Spanish smoked paprika for authentic flavor.
• Reserve the oil from the sardines; it adds depth to the sauce.
• Serve with toasted baguette to soak up the delicious sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; texture changes. If frozen, use within 1 month and reheat gently.

Room temperature: Only for serving; do not leave out longer than 2 hours.

Make-Ahead Tips

• The tomato sauce can be prepared a day ahead and refrigerated; add sardines just before serving.
• Reheat gently over low heat, adding a splash of water or oil if needed.

Frequently Asked Questions